By In The Kitchen With Stefano Faita
INGREDIENTS
Turkey Filling
1 tbsp. olive oil
3 tbsp. butter
2 pounds ground turkey
2 tsp. poultry seasoning
Salt and freshly ground pepper, to taste
1 large onion, diced
2 garlic cloves, chopped
2 celery ribs, diced
1 large carrot or 2 small, peeled and diced
1 parsnip, peeled and diced
1 tbsp. chopped sage, thyme or rosemary
1 bay leaf
1 tbsp. flour
2 tbsp. tomato paste
Splash white wine (optional)
2 cups chicken stock
2 tbsp. chopped fresh parsley
Sweet Potato Topping
3 pounds mix of Yukon gold potatoes and sweet potatoes, peeled and cut into chunks (about 3 to 4 potatoes and 2 to 3 sweet potatoes)
1/4 cup butter, room temperature
1/2 cup to 1 cup whipping cream or milk
3 egg yolks
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
Pinch nutmeg, freshly grated
Assembly
Handful freshly grated Parmesan cheese (optional)
Cranberry sauce, for serving (optional)
PREPARATION
Turkey Filling
Heat large skillet medium high heat. Add olive oil and butter. When butter melts, add ground turkey. Season with poultry seasoning and salt and pepper. Cook, stirring occasionally, until turkey is browned, about 8 to 10 minutes. Add onions, garlic, celery, carrots, parsnip, sage and bay leaf. Cook, stirring occasionally, until vegetables start to soften, about 5 to 10 minutes. Add flour and cook for 2 minutes more. Add tomato paste and cook for 1 minute. Add white wine and chicken stock. Bring to a boil. Reduce heat to a simmer. Cook, stirring occasionally, until vegetables are tender, and sauce is thickened, about 10 to 15 minutes. Stir in parsley. Taste and adjust for seasoning.
Sweet Potato Topping
Add potatoes and sweet potatoes to large saucepan. Cover with cold water. Season the water generously with salt. Bring to a boil. Reduce heat and let simmer, covered, until potatoes are fork tender, about 20 to 25 minutes, depending on size of potatoes.
Drain potatoes well. Return to saucepan. Add butter. Mash potatoes until smooth, adding 1/2 cup cream. If needed add more cream for a smooth mash. Stir in the egg yolks and Parmesan cheese. Season with salt and pepper, and nutmeg.
Assembly
Preheat oven to 400 degrees F.
Add turkey filling to large baking dish (9-inch x 13-inch x 3-inch).
Spoon dollops of the potato mixture on top. Spread in even layer over meat with a back of spoon. Sprinkle evenly with a little Parmesan cheese on top.
Bake until top is golden and meat filling is bubbling, about 30 to 35 minutes. Serve with cranberry sauce, if desired.
Yield: 6 to 8 servings.